100 BOARD OP AGRICULTURE. 



tacked by insects and mildew ; therefore the necessity, if we wish 

 for perfect specimens, of removing a part, so that no fruit 

 should touch another. 



PRESERVATION AND RIPENING OP FRUITS. 



In regard to the preservation and ripening of fruits, I can 

 only allude to general principles, and confirm opinions expressed 

 on former occasions. 



The condition of the fruit, when gathered, is of the utmost con- 

 sequence, and it is in vain to expect fruit which has been injured 

 in picking to be preserved in good order. Whoever does expect 

 bruised fruit to keep, will certainly be disappointed. As has 

 been well stated by Mr. Manning, " The fruit must be carefully 

 gathered perfectly dry, and must not be bruised nor chafed. 

 The waxy secretion found on fruits, is a natural provision for 

 the protection of the skin from the effects of moisture and air, 

 and should not be removed even by wiping," for when the skin 

 is deprived of this protection or is broken by pressure, the 

 oxygen of the air comes in contact with the juices of the fruit, 

 and fermentation and decay ensue. 



Summer and early fall pears should be harvested as soon as 

 they commence ripening on the tree, and should be placed in a 

 dark, cool room until ready for use. This process serves to 

 elaborate the juice and sugar, but if left on the tree until 

 mature, most kinds will become mealy and fibrous. Not so with 

 early apples ; a contrary practice should be adopted with them ; 

 for instance, the early apples should be allowed to become per- 

 fectly ripe before being gathered. So well convinced of this 

 fact are our best cultivators near Boston, that they mulch the 

 ground under the trees with hay or straw, and allow such early 

 varieties as the Early Harvest, Sweet Bougli, Red Astrachan, 

 Williams Favorite, and even Gravenstein to drop from the trees, 

 and gather them daily. 



With late varieties, both of the apple and pear, it is best to 

 allow them to remain on the trees as long as possible without 

 injury from frost and gales ; but when the foliage has fallen, or 

 is destroyed by frost, the functions of the tree are arrested and 

 no further advantage to the fruit can be derived. 



As the flavor of fruits is so very delicate, it is absolutely in- 

 dispensable to keep it from all decaying substances, either its 



